Thursday, October 9, 2008

Celery Root Remoulade

1 lb celery root, peeled and quartered
2 tbl lemon juice
1/3 cup light mayonnaise
1/3 cup light sour cream or Greek yogurt
1/4 cup chopped fresh parsley
2 tbl pickle relish
1 tbl capers
1 hard-boiled egg, finely diced (optional)
salt and pepper to taste

Shred the celery root in a food processor. Transfer the shredded celery root to a medium bowl and toss with lemon juice to prevent discoloring.

Add the rest of the ingredients and stir well. Cover and refrigerate 1 hr before serving

4-6 servings

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